How to Make a Chili and Cheese Omelette

You're probably not going to want to make a batch of chili just for this recipe, but if you have some leftover, this is a great use for it. Also, feel free to buy chili in a can. Serves one.

Things You'll Need

• 2 eggs
• 2 tsp. butter
• 1/4 c. shredded cheeses - such as cheddar or Monterey Jack
• forks
• black pepper to taste
• 1 tbsp. cold water
• 8- inch nonstick skillets
• 1/3 c. chili
• Forks
• Black Pepper To Taste
• 8- Inch Nonstick Skillets

Instructions

1. Combine eggs, water and pepper in a mixing bowl.

2. Beat with a fork until combined, but not frothy.

3. Melt butter in skillet over medium-high heat.

4. 

   When the butter stops foaming, add egg mixture to skillet.

5. 

   Allow eggs to set for a few seconds, then start running a spatula around the edges of the skillet, lifting the set eggs so the uncooked portion can run underneath and make direct contact with the hot skillet.

6. When eggs are set but still shiny, remove from heat.

7. 

   Spoon a few tablespoons of chili across the center of the omelette. Sprinkle cheese over the chili.

8. 

   Fold omelette in half and slide onto a warm plate. Add some more chili on top. Serve.